Soups & Stews
This Campbell tomato soup pork chop recipe with rice delivers the ultimate one-pan comfort meal—juicy pork chops simmered in creamy tomato soup, served over fluffy rice. I developed this recipe during a busy week when I needed dinner on the table in under 30 minutes without sacrificing flavor. The beauty of this dish lies in its simplicity: minimal prep, maximum satisfaction.
The secret to perfect pork chops is searing them first to develop a golden crust before adding the soup and rice. This technique ensures tender meat with a flavorful exterior, while the Campbell tomato soup adds natural sweetness and depth.
The rice cooks gently in the same pot, absorbing all the rich flavors from the soup and pork.
What you'll end up with is a hearty, comforting meal that's ready in just 30 minutes—creamy tomato soup, tender pork chops, and perfectly cooked rice all in one pan.
It's the kind of dish that warms you up from the inside out, perfect for chilly evenings or when you crave a restaurant-quality meal without the fuss.
This recipe works equally well with bone-in or boneless pork chops, and the leftovers reheat beautifully for quick lunches. Let's get started on this foolproof, comforting dinner that brings comfort to your table with minimal effort.
Ingredients for campbell tomato soup pork chop recipe with rice
Pantry staples plus a few fresh ingredients—this one-pan wonder comes together faster than takeout.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Chops 🥩 | 4 whole | Bone-in or boneless, 1-inch thick |
| Campbell Tomato Soup 🍅 | 1 can | 15 oz can, condensed |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine or basmati preferred |
| Unsalted Butter 🧈 | 2 tbsp | For searing pork chops |
| All-Purpose Flour 🌾 | 2 tbsp | For dredging pork chops |
| Garlic Cloves 🧄 | 2 cloves | Minced for flavor |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
| Olive Oil 🫒 | 1 tbsp | For cooking rice |
The pork chops are the star here, so bone-in gives extra flavor, but boneless works too. Walmart or Kroger usually have them prepped and ready—just check the thickness. Thinner chops cook faster, so aim for about 1-inch. The Campbell tomato soup is non-negotiable for that classic creamy texture (none of that watery stuff). If you're using bone-in, trim any excess fat to avoid splattering. For the rice, basmati or jasmine cooks up fluffier than white rice—worth grabbing if you've got the choice.
No Campbell tomato soup? Canned San Marzano tomatoes blended with cream is a solid swap. Fresh parsley wilting? Dried parsley at one-quarter the amount works in a pinch. The chicken broth can be subbed with water, but add a pinch of bouillon powder for depth. Want extra richness? Stir in 1 tbsp of cream cheese with the soup. The olive oil for rice? Any neutral oil works—just don’t use flavored ones like chili or garlic. And if your butter is salted, skip the extra salt in the soup.
This meal reheats like a dream—just add a splash of water or broth to the pan. Keeps for 3-4 days in the fridge, freezes for 2 months. I always double the rice portion because it disappears fast. Store leftovers in airtight containers with a lid—those Glad containers with snap lids are my go-to. The pork chops stay juiciest if you reheat them gently on low heat, covered.
Why You'll Love This Recipe
- Pantry Magic: I swear by this when I’m staring at an empty fridge at 6 PM. The Campbell soup does all the heavy lifting—just dump, stir, and let the pork chops sear in the same pan. No fancy prep, no last-minute grocery runs.
- Creamy Crispy Contrast: That crispy flour-butter crust on the pork chops? Chef’s kiss. Then the rich, velvety soup soaks into the rice—every bite has texture and depth. Honestly, it’s the kind of meal that makes you pause mid-bite.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Cook a big batch of rice, portion the soup, and reheat the pork chops—perfect for lunches or a quick dinner. (Yes, even on a Tuesday night.)
- Budget Win: Pork chops stretch further when you pair them with rice and soup, and the Campbell can is my secret weapon for stretching meals. Leftovers? They taste just as good the next day—no sad, dry reheats here.
Step-by-step instructions for Campbell tomato soup pork chop recipe with rice
This one-pan wonder delivers restaurant-quality comfort food with minimal effort.
Sear the Pork Chops to Golden Perfection
Heat a large oven-safe skillet over medium-high heat until hot. Add the 1 tablespoon olive oil and swirl to coat the pan. Pat the 4 whole pork chops dry with paper towels—this ensures a proper sear. Place them in the skillet and cook undisturbed for 3-4 minutes per side until they develop deep golden-brown crusts.
I like to press down gently on the pork chops during the first minute—this prevents them from curling and ensures even contact with the pan. You'll know they're ready to flip when they release easily from the skillet. Transfer the cooked pork chops to a plate and set aside, keeping them warm.
Create the Flour Slurry and Build the Sauce
Reduce the heat to medium and add the 2 tablespoons unsalted butter to the same skillet. Let it melt completely, then sprinkle in the 2 tablespoons all-purpose flour all at once. Stir vigorously with a wooden spoon for 1-2 minutes until the mixture forms a smooth, thick paste and turns a golden color.
This roux is the foundation of our sauce. If it starts to darken too quickly, reduce the heat slightly—you're aiming for nutty, not burnt. Pour in the 1 can Campbell tomato soup and scrape up any browned bits from the bottom of the pan. Stir well to combine, then add the 1 cup chicken broth and bring to a gentle simmer.
Cook the Rice in the Flavorful Sauce
Add the 1 cup long-grain white rice to the skillet, spreading it out evenly in the sauce. Pour in 2 cups water (or enough to cover the rice by about ½ inch) and add the 1 teaspoon salt and ½ teaspoon black pepper. Stir gently to distribute everything evenly.
Bring the mixture to a boil, then immediately reduce heat to low. Cover the skillet with a tight-fitting lid and simmer for 15-18 minutes until the rice is tender and the liquid has been absorbed. The rice should be fluffy with just a slight bite in the center—this ensures it finishes cooking perfectly when we add the pork chops back.
Finish with Garlic and Pork Chops
While the rice cooks, mince the 2 cloves garlic cloves finely. When the rice is nearly done, stir the minced garlic into the skillet and cook uncovered for 1-2 minutes until fragrant. This adds a bright, aromatic finish that cuts through the richness of the tomato sauce.
Return the pork chops to the skillet, spooning some of the rice and sauce over the top to keep them moist. Cover again and let everything cook together for 5-7 minutes until the pork chops reach an internal temperature of 145°F (use a meat thermometer for accuracy). The residual heat will gently cook the pork chops through while absorbing all that delicious sauce.
Garnish and Serve with Confidence
Remove the skillet from heat and let it rest for 2-3 minutes. This gives the pork chops a chance to carry over to the perfect temperature. Sprinkle the 2 tablespoons fresh parsley evenly over the top for a pop of freshness and vibrant color.
Divide the pork chops and rice among four plates, making sure each serving gets a generous portion of both. The sauce should be thick and cling to the rice and pork chops beautifully. Serve immediately with crusty bread on the side—this dish tastes best while everything is hot and the flavors are at their peak.
Pro Tips For Making Campbell Tomato Soup Pork Chop Recipe With Rice
- SEAR THE CHOPS FIRST: I learned this the hard way—skipping the sear means your pork chops will soak up tomato soup instead of developing that crispy crust. Heat a skillet over medium-high, add 1 tablespoon butter (yes, even if you’re making gravy later), and cook the chops 3-4 minutes per side until golden. The residual heat finishes them while the soup simmers.
- DON’T DILUTE THE SOUP: That can of Campbell’s is already balanced—don’t wreck it by adding extra water or broth. If the soup seems too thick after mixing, thin it with just ¼ cup chicken broth at the end, not the whole can. (I’ve done it wrong twice; trust me, the flavor suffers.)
- MAKE THE GRAVY RIGHT: That flour-butter roux isn’t just for show—it’s what turns this into a proper meal. Melt 2 tablespoons butter in the same skillet (use the pork chop fat if it’s browned), whisk in 2 tablespoons flour, and cook 1 minute before deglazing with ½ cup broth. Skip this, and you’re just serving soup with rice.
- SALT THE RICE WATER: Long-grain rice needs flavor too—don’t forget the salt. Use 1 teaspoon per 2 cups water (or to taste), and stir it in before adding the rice. (I used to think rice was neutral, but this makes a real difference, especially with tomato soup’s acidity.)
Troubleshooting this dish
Pork Chop Overcooking
If your pork chops end up dry, they likely cooked too long or were overworked. Use a meat thermometer to check for 145°F internal temperature—never guess! I’ve ruined chops by flipping them too often.
Let them sear undisturbed for 3-4 minutes per side before touching them again. For thicker chops (over 1.5 inches), start checking at 12 minutes total cook time.
Sauce Too Thin
The Campbell tomato soup base is creamy, but if your sauce turns watery, it’s likely because the rice absorbed too much liquid. Next time, reduce the water by ¼ cup or simmer uncovered for 2-3 minutes at the end to thicken it.
A quick fix? Stir in 1 tsp cornstarch mixed with 1 tbsp cold water and simmer until thickened. I’ve also added a splash of heavy cream for richness in a pinch.
Rice Mushy or Undercooked
Mushy rice happens when you peek too often or don’t cover it properly. Once the rice is added, don’t lift the lid until 15 minutes have passed. For undercooked rice, cover and cook 5 more minutes on low heat.
Pro tip: Use a rice cooker for foolproof results—just add the rice and broth to the skillet, transfer to the cooker, and let it do the work. 💫
Burnt Flour or Butter
Watch your heat! If your roux turns dark brown or burnt, you cooked it too hot. Keep the heat at medium and stir constantly. For a quick recovery, whisk in 1 tbsp cold water to mellow the flavor.
I’ve also saved burnt roux by adding more tomato soup and simmering longer—just don’t let it get this far in the first place.
Pale, Bland Pork Chops
Pale chops mean they didn’t sear properly. Pat them very dry before cooking and use a heavy skillet (like cast iron) for even heat distribution. If they’re still bland, add a pinch of smoked paprika or garlic powder to the flour before dredging.
A splash of balsamic vinegar in the sauce at the end adds depth too—trust me, it works.
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
This recipe works perfectly with boneless chops—they cook slightly faster (about 2-3 minutes per side) and are easier to portion. Just reduce the total cook time by 1-2 minutes and check for 145°F internal temperature. The flavor difference is minimal, so choose based on your preference or what's on sale at the store.
How do I make this dish in a slow cooker?
Transfer the seared pork chops to your slow cooker, then add the Campbell tomato soup, chicken broth, and 1 cup rice. Cook on low for 5-6 hours or high for 3 hours, stirring occasionally. Add fresh parsley at the end—it won't survive the slow cook. The rice will absorb the flavors beautifully, and the pork chops stay tender. Perfect for busy days!
What’s the best way to reheat leftovers?
Reheat gently in a skillet with a splash of water or broth to prevent drying. Cover and warm on low heat for 5-7 minutes, stirring occasionally. For microwave reheating, cover with a damp paper towel and heat in 1-minute intervals until hot. The rice stays fluffy this way, and the pork chops won’t turn rubbery. Leftovers keep for 3-4 days in the fridge.
Can I substitute Campbell tomato soup with something else?
Yes! Use 1 can (15 oz) San Marzano tomatoes blended with ¼ cup heavy cream for a homemade version, or try 1 cup tomato paste + 1 cup milk for a richer texture. For extra depth, add 1 tsp Italian seasoning or ½ tsp sugar to mimic Campbell's sweetness. The key is maintaining the creamy consistency—adjust liquids as needed.
Why does my rice turn out mushy?
Mushy rice usually means too much liquid or peeking too early. Stick to 2 cups water per 1 cup rice and resist lifting the lid before 15 minutes. If using a heavy skillet, reduce water by ¼ cup. For extra insurance, spread the rice evenly in the pan and simmer uncovered for 2 minutes at the end to absorb excess moisture. A rice cooker eliminates this issue entirely!